A heavy tome, it aims to help home cooks master the basics so they can increase their confidence in the kitchen.
''You have to walk before you can run, right,'' she says.
She shares her basic recipes - her ''tried and true'' - along with some ways to dress them up and change flavours so ''one recipe becomes many''.
From cooking a steak or risotto or making meringue to her nanna's sponge and everything in between, she includes helpful additions like sauces, pesto and pastes.
Cheat's ricotta gnocchi dough. Photos supplied.
Cheat's ricotta gnocchi dough
Makes 1 quantity
Ingredients
1½ cups (360g) fresh ricotta*
1 cup (80g) finely grated parmesan
1 cup (150g) plain (all-purpose) flour
3 eggs
1½ tsp sea salt flakes
cracked black pepper
Method
Place the ricotta, parmesan, flour, eggs, salt and pepper in a large bowl.
Mix until combined and a sticky dough forms.
*For the best results, buy fresh full-cream ricotta. It's available at delicatessens and the deli counter of supermarkets.
Tip: This dough should be a little sticky to work with. Keep some extra flour on-hand for dusting when it comes time to shape and slice the gnocchi in the recipes that follow.
Herb, ricotta and cherry tomato gnocchi.
Herb, ricotta and cherry tomato gnocchi
Serves 4
Ingredients
¼ cup each finely chopped basil and flat-leaf parsley leaves
1 Tbsp finely chopped thyme leaves
1 Tbsp finely grated lemon rind
1 quantity cheat's ricotta gnocchi dough (see recipe)
¼ cup (60ml) extra virgin olive oil
3 cloves garlic, sliced
600g mixed cherry tomatoes
To serve
finely grated parmesan
baby (micro) basil
Method
Add the chopped herbs and lemon rind to the gnocchi dough and mix to combine.
Lightly dust a clean surface with flour.
Divide the dough in half and roll each piece into a 3cm-wide log.
Slice into 2cm-thick pieces and set aside on a lightly floured tray.
Heat the oil in a large, non-stick frying pan over high heat.
Add the garlic and tomatoes and cook for 5 minutes or until soft.
Cook the gnocchi, in two batches, in a large saucepan of salted boiling water for 2-3 minutes or until firm and risen to the surface.
Remove with a slotted spoon and toss in the pan with the tomatoes. Serve with the parmesan and baby basil.
Simple spinach and ricotta gnocchi.
Simple spinach and ricotta gnocchi
Serves 4
Ingredients
1 tsp finely grated lemon rind
¼ cup (60ml) lemon juice
2 Tbsp extra virgin olive oil
sea salt and cracked
black pepper
300g baby spinach leaves
1 quantity cheat's ricotta gnocchi dough (see recipe)
To serve
wild rocket (arugula) leaves
shaved parmesan
Method
Place the lemon rind, lemon juice, oil, salt and pepper in a medium bowl. Mix to combine and set aside.
Place the spinach in a large heatproof bowl, cover with boiling water and set aside for 1 minute.
Drain, place in a clean tea towel, squeeze to remove the excess liquid and finely chop.
Add the spinach to the gnocchi dough and mix to combine.
Lightly dust a clean surface with flour. Divide the dough in half and roll each piece into a 3cm-wide log.
Slice into 2cm-thick pieces and set aside on a lightly floured tray.
Cook the gnocchi, in two batches, in a large saucepan of salted boiling water for 2-3 minutes or until risen to the surface.
Remove with a slotted spoon and place on a serving plate.
Top with the lemon oil, rocket and parmesan to serve.
